Veggie Melts
Ingredients
- 2 slices of cracked wheat bread
- Mayonnaise for spreading
- 1 Tbs. olive oil
- 1 C. sliced mushrooms
- 1/2 C. coarsely shredded zucchini
- 1/2 C. onion finely sliced onion
- 1 clove garlic, minced
- Salt and freshly ground pepper to taste
- 1/4 C. finely shredded Monterey jack cheese
- 1/4 C. finely shredded Cheddar cheese
- Four 1/2-inch-thick tomato slices
- Dash of freshly ground pepper
- Finely shredded lettuce or fresh bean sprouts, as desired
Directions
Preheat the broiler. Arrange the bread slices in a single layer on a baking sheet. Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until lightly toasted. (Or toast the bread in a toaster.) Spread 1 side of each slice with mayonnaise. To make the topping: Heat the oil in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, onion, and garlic. Cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat; stir in the salt and pepper. Taste and adjust the seasoning. Combine the cheeses in a small bowl. Top each bread slice with 2 tomato slices, a sprinkling of pepper, and half of the sautéed vegetables, lettuce or bean sprouts, and the cheese mixture. Place the sandwiches on the baking sheet. Broil for about 2 minutes, or until the cheese is melted.
